speedy biryani - woolston brook school · 2018-05-03 · chicken biryani – add 400g can of...

Egg and mustard

EquipmentSharp knife x 2 (one for meat, one for vegetables)Chopping boards x 2 (one for meat and one for vegetables)ColanderScissorsCup or mugLarge saucepan with lid or electric wokMeasuring spoonsPlastic spoon or spatulaMeasuring jugPan standLarge serving dish

IngredientsServes 4 1 medium red onion100g French beans4 tomatoesBunch coriander2 chicken breast fillets (about 260g)

1 x 15ml spoon vegetable oil4 x 15ml spoons Balti curry paste130ml water500g cooked basmati rice2 hardboiled eggs

Speedy BiryaniBiryani is a festival dish, traditionally served at Indian weddings. This is a deliciously spicy version of a substantial meal that is served in one pot. It’s perfect for cooking with and for crowds. You can make it with almost any meat or QuornTM - look at the end of the recipe for some different options. This simplified recipe is based on providing your cooks with pre-cooked rice and hard boiled eggs.

Nutritional information per portion (391g):calories fat sugarssaturates salt

40921%15.0g

4%4.0g

15%3.0g

17%1.0g

of an adult’s reference intake

Look at the Let’s Get Cooking Skills chart to see which skills you have used today. Skills used: 1, 3, 4, 6a, 7j, 8a, 9h, 12e, 16.

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Step 1 Peel and chop the onion finely. Wash the French beans, tomatoes and coriander.

Step 2 Using the scissors chop up the coriander in a mug. Chop off the ends of the beans and cut in half. Cut the tomatoes into quarters.

Step 3 Take a different chopping board and knife. Cut the chicken into 1cm diced pieces and place in a bowl. Wash your hands after handling raw chicken.

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Step 6 Peel the hardboiled eggs and cut into quarters. Spoon the biryani into a large serving dish and garnish with the hardboiled eggs and sprinkle with coriander.

Step 5Add the onion and green beans and cook for 3 minutes. Then add the water and tomatoes and cook for 3 minutes. Add the cooked rice. Mix well, cover and simmer for 2 minutes.

Step 4 Put the oil in the saucepan and heat. Add the chicken, curry paste and half of the coriander. Stir and cook for 5 minutes. The chicken will change colour from pink to white.

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Prepare now, eat laterThis is not a dish that can be reheated again. But, the boiled eggs can be prepared in advance, cooled and stored in a fridge.

Top tips• You can buy pre-cooked rice in the shops. But if you are cooking

it yourself, you’ll need about 200g of raw rice to give 500g of cooked rice.

• To hard boil the eggs, place them in a pan and cover with cold water. Bring to the boil then simmer for 5 minutes. Drain and cool.

• You can make this recipe with a different curry paste, such as Korma if you like a milder dish or Madras for a hotter result.

Additional Instructions

Vegetarian biryani – add 400g Quorn™ fillets. Prepare and cook as for the chicken instructions.

Beef biryani – add 400g diced beef frying steak.

Prepare and cook in the same way as the chicken, the meat will turn from pink to brown when it is cooked.

Chicken biryani – add 400g can of chickpeas (drained).

Add the chickpeas at step 4, mix briefly and move immediately on to step 5.

Optional IngredientsTry the optional ingredients below to make a range of different dishes, or you could even add some new ingredients and invent your own dish.

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